Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-01-09

oHlOn' minced; one stalk of celery or a
iraspoOnful of celery salt; one saltspoon-
FIJI If pepper; one tablespoonful of but
t.r. Wash and peel potatoes; let them
! = in water nalt an hour or so, and then
oil till soft. In the meantime boil the
'rilk in a double boiler with the
uion and seasoning. Mash the pota-
les after the water has been drained
OF and add to the milk. Put
through sieve and return to sauce pan.
Mel the tablespoonful of butter and
when IL bubbles add the -four; stir mo-
ment and pour into the soup. Boil three
or four minutes and serve veIy hot.
Should the soup seem too thick, add o
cup Of hot mi or water. This may be
varied by using d tablespoonful of
chopped parsely instead OF celery, end
two eggs may be beaten light and added.
Tomato soup-One quartcan or twelve
fresh tomatoes, two small onions, one
small carrot, half small turnip, some
sprigs Of parsley, one Glove, one quart of
boiling water, all cut fine and boiled one
hour. As the water boils away add more
so that the quantity may remain the same.
Put through q seive; return to fire and
season with one EVEN tablespoonful each
pepper Cream, tablespoonful of but
ter with two of flour, adding hot soup
until 1t pOurs easily. Pour into the soup,
boil five minutes and serve with toasted
crackers or dice of fried bread.
Salmon soup or PURGE OF salmon-One
small can, or pound OF salmon, freed
from all skins, bones, etc. One quart of
milk, one tablespoon of butter and two
of fl ur, one teaspoon1ul Of salt and @
salt spoonful of pepper. Put over the
milk double boiler Snd when it bOilS
add seasoning and the outer and
-four, which have been creamed
together, and thinned by half u
cup of boiling water. Rub through
sieve With potato maSher; return to fire
for q minute and serve very hot. a small
portion of the salmon will remain in the
sieve and makes q nice breakfast dish by
adding an equal amount of mashed
potato, or Of cracker or bread crumbs,
mak,og in small cakes and frying brown.
Moisten them in mixing with g little of
the soup.
HOW TO COOK OYSTERS.
Boston Record: A lady who is famous
for her oyster-cooking, and VINO has been
for years making collection of choice
recipes, contributes a few whose excel
lence and novelty she can vouch for.
"mock roast" is easy and delicious. The
liquor is first drain, d from the meats and
any chance pieces of shell removed. Then
the oysters ere placed in frying pan and
set upon the fire, where, as fast as the
LIQUOR collects, it is drawn of. This
process is continued until the oysters are
done brown, when they ere served hot
with fresh butter.
tLittle pigs in blankets" ere made by
first draining the oyster and seasoning
with salt aud pepper, and then cutting tat
bacon into very thin slices and wrapping
q big oyster in each slyce, fastening it
with wooden skewer-s toothpick is
best. The frying-pau must be heated
we'll before the little pigs are put in, and
thew must be cooked long enough for the
bacon to crisp. They are to be served
Immediately on toast cut into small
pieces.
Planned oysters are very nice, and are
sayory and digestible for invalids. The
oysters must be drained and bits of shell
removed. They must then be pat into
hot pan containing tablespoonful OF but
ter, half level teaspoonful of salt, and q
little pepper to quart of meats, and
cooked over brisk fire until they begin
to curl, which will be in FIVE minutes.
They can be served hot on toast or eaten
plain.
A more elaborate dish is an oyster loaf.
Take stale loaf of bred and cut out the